I love Pumpkin soup, but can’t seem to acquire a good appreciation of the Pumpkin pie. I don’t know what makes it unsavoury to me, maybe it is the combination of pumpkin, nutmeg and cinnamon… I am not sure. Since I was in charge of the desserts and did not want to brush aside the traditions, I still wanted to offer a Pumpkin dessert. I had already made Pecan pies and A Cranberry and Pear Torte, so I wanted to go another route and settled for a recipe that I found in Holidays Baking of the Fine Cooking Magazine in store right now. Everything tastes better with chocolate so I added some to the recipe along with some other minor changes. Here it is:
Ingredients for 12 mini cheesecakes ( muffin size): 2 packages of cream cheese at room temperature, 20o gr. of melted white chocolate, 2/3 cup of sugar, 2 tbsp of vanilla extract, 2 large eggs, 1/3 cup of canned pupkin, 2 1/4 tsp of all-purpose flour, 1/2 tsp of cinnamon, 1/4 tsp of ginger, 1/8 tsp of ground nutmeg.
Materials; silpat, perforated sheet, scalloped muffin tray.
In a the bowl of an electric mixer, place the cream cheese and beat it on medium high until it becomes smooth and fluffy. Add the sugar and the vanilla and beat again until it is well mixed. Add the melted chocolate and beat at medium low until it is well incorporated and there are no lumps. Then add the eggs, one at a time and best them a bit just enough to mix them in. (Do not overbeat, or the cheesecake will fluff up and crack). Place the scalloped cupcake tray on a perforated sheet and spoon about 2 tbsp of this batter in each cupcake. You shoud have 1/3 of the batter left. Add the pumpkin, the nutmeg, cinnamon, flour and ginger and stir well. Spoon about 1 tbsp of this batter in each cupcake tray on top of the vanilla/ chocolate batter. With the back of a spoon, dig down into the batter and make swirls. Bake in a warm oven for 15 minutes at a temperature of 300. When they are cooked ( the center of the cupacake should barely juggle), remove the cupcake tray from the oven and let the cheesecakes cool. Cover and refrigerate for at least 6 hours up to 3 days. Before serving, make the caramel, and drizzle it on top of the cheesecake.
Caramel: 1 cup of granulated sugar, 1/4 tsp of fresh lemon juice.
In a small saucepan, place the sugar and the lemon juice and cook over medium-high until the sugar is melting and is becoming a golden color. Stir gently to prevent the sugar from burning in isolated spots. You want to cook the caramel until it becomes a light caramel color ( amber). Remove it from the stove and with a spoon, drizzle the caramel over the cupcakes and drizzle the rest of the caramel over a silpat making circles that you will use as decorations.
To serve, drizzle some caramel on each plate, place a cheesecake on top of the caramel, place a dollop of whipped cream and place a caramel decoration on the cheesecake. Et voila!
Bon Appetit and Happy Cooking!!!